No, meat should always be completely thawed before it is cooked, as otherwise the center may not be cooked by the time the outside of the meat looks done, which could be dangerous. This is especially true of large joints of meat. Whenever possible it is better for meat to thaw slowly in the refrigerator, allowing 6-8 hours per kg for large joints of meat and about 5-6 hours overall for steaks and chops. If you have a microwave oven, follow the instructions.

Another consideration is that the taste and texture of meat, even quite small pieces, cooked from frozen is not very palatable. It is a waste of an expensive item of food to try to cook it without thawing.

** Asian Recipes **